Stopping the junk food and Eating well is partially about cooking well and having the skills to do that.

Cooking is about passion, so it may look slightly temperamental in a way that it's too assertive to the naked eye.

Customers should complain more. You know, food's expensive nowadays. And these sommeliers come along with their thousand-page wine list and practically throw it in your lap. They're all businessmen and know that customers get intimidated and buy something overpriced. I say, always put them on the spot. 'You come back to me with a red wine at $30, $40. Come back to me with a choice.'

I'm not trying to take New York by storm. I just want to sneak in there, keep my head down, batten down the hatches and cook.

If my last supper was ever going to be cooked by a chef, it would have to be Thomas Keller.

In any situation, location is crucial.

The minute you start compromising for the sake of massaging somebody's ego, that's it, game over.